Relevant bibliographies by topics / Food service management

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food service management'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food service management.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food service management"

1

Gregoire, Mary B., Linda J. Lafferty, and Rebecca A. Dowling. "Teaching Food service Management." Topics in Clinical Nutrition 21, no. 3 (2006): 182–89. http://dx.doi.org/10.1097/00008486-200607000-00005.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Kwon, Jin Hee, Rah Il Hwang, Hyeon Jin Jeong, and Hye Min Jang. "Comparison of Food Service Provision by Food Service Operational Types for Residential Facilities." Journal of Health Informatics and Statistics 47, no. 4 (2022): 258–67. http://dx.doi.org/10.21032/jhis.2022.47.4.258.

Full text
Abstract:
Objectives: The purpose of this study aimed to compare the status of food service provision by residential facilities’s food service operational type. Methods: Data were collected by fax or web-based surveying nutritionists or facility managers working in 731 residential facilities in Korea. Residential facilities were extracted through a proportionate stratified sampling method based on region, establishment entity, types of food service, and facility size. Data analysis was performed using SAS program. Results: Among long term care facilities, self-operational food service types were 74.6% a
APA, Harvard, Vancouver, ISO, and other styles
4

&NA;. "Health Care Food Service Systems Management." Topics in Clinical Nutrition 13, no. 3 (1998): 88. http://dx.doi.org/10.1097/00008486-199806000-00018.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Sanket, Mohan Kotkar, Vivek Khodke Amey, Uday Patil Vedant, Danish Firoj Pinjari Mohammad, and B. Kudal Priti. "Swiftcafe: Canteen Food Service." Recent Trends in Information Technology and its Application 7, no. 1 (2023): 7–9. https://doi.org/10.5281/zenodo.10121675.

Full text
Abstract:
<i>College canteens are often crowded during breaks, leading to long queues and waiting times.&nbsp;</i><i>This can be a major inconvenience for students and faculty, who may be late for their lectures as a result. A comprehensive queue management system can help to significantly reduce or eliminate waiting times and improve the overall canteen experience for everyone. One key component of a college canteen queue management system is a direct order display system. This system would allow orders to be placed directly to the kitchen, bypassing the need for servers to take coupons and manually en
APA, Harvard, Vancouver, ISO, and other styles
6

Shay, Jeffrey P. "Food-Service Strategy." Cornell Hotel and Restaurant Administration Quarterly 38, no. 3 (1997): 36–49. http://dx.doi.org/10.1177/001088049703800315.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Schmidgall, Raymond S., and Jack D. Ninemeier. "Food-Service Budgeting." Cornell Hotel and Restaurant Administration Quarterly 26, no. 4 (1986): 51–55. http://dx.doi.org/10.1177/001088048602600416.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Gray, William S. "Food-service Labor." Cornell Hotel and Restaurant Administration Quarterly 32, no. 2 (1991): 10–11. http://dx.doi.org/10.1177/001088049103200203.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Padovan, Marina, Diogo Thimoteo da Cunha, Carla Adriano Martins, et al. "Ultra-processed foods in institutional food services: what are diners eating?" Archivos Latinoamericanos de Nutrición 73, no. 1 (2023): 8–18. http://dx.doi.org/10.37527/2023.73.1.002.

Full text
Abstract:
Introduction. Frequent use of ultra-processed foods (UPF) leads to poor health outcomes, and the population must avoid their consumption. Objective. To assess the occurrence of ultra-processed foods (UPFs) in culinary lunch menus from various institutional food services. Materials and methods. Over one month, the five institutional food services analyzed served 1,128 culinary preparations; and a total of 3,863 ingredients were classified according to the extent and purpose of processing using the NOVA classification system. Associations between the occurrence of UPFs and the type, size, and ma
APA, Harvard, Vancouver, ISO, and other styles
10

S, Thilagamani, and Pilla Ruchita. "ENERGY MANAGEMENT IN COMMERCIAL FOOD SERVICE OPERATIONS." Kongunadu Research Journal 4, no. 1 (2017): 46–47. http://dx.doi.org/10.26524/krj175.

Full text
Abstract:
Asia has experienced the world’s fastest economic growth, accompanied by rapid urbanisation. This remarkable growth has led to twin energy challenges namely sustainability and energy security and this study explores the possible energy conservation methods in the selected food service operations and hencethe study was undertaken with objectives to study the different types of energy used in selected food service operations, assess the renewable and non renewable resources used in various sections of the food service operations and develop the various energy conservation methods adopted at food
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food service management"

1

Schultz, David A., and Russell L. Ellis. "Organizational analysis of Food Service Management." Monterey, California. Naval Postgraduate School, 2011. http://hdl.handle.net/10945/10776.

Full text
Abstract:
MBA Professional Report<br>This study analyzes the current Navy Food Management Team (NFMT) alignment under the leadership of COMFISCS and the inability for NAVSUP Food Service (SUP 05) to directly coordinate with teams in the seven different assigned regions. This separation has raised difficulties for SUP 05 to gauge the effectiveness of training, budgeting, team make-up, fleet trends, policy implementation and instruction reviews and re-writes. The lack of continuity and consistency across Navy food service operations is driving the research behind this project, with the ultimate goal
APA, Harvard, Vancouver, ISO, and other styles
2

Schembri, Paulino. "Improving food allergen management in small food service businesses serving loose food." Thesis, University of Central Lancashire, 2017. http://clok.uclan.ac.uk/22990/.

Full text
Abstract:
Food allergens, a concern for an increasing number of people, are common food ingredients found in most kitchens. For the majority of the population these ingredients are harmless yet for about 2% of the global adult population, these ingredients pose a health risk and at times could also be life threatening. There is no known cure for food allergies; therefore abstinence from consumption is the only assurance of food safety which means that controls of ingredients and preparation practices are imperative. This becomes more complex when the food is not prepared by the sensitive individual. To
APA, Harvard, Vancouver, ISO, and other styles
3

Chou, Chieh-Chou. "MOrder Server food service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2550.

Full text
Abstract:
The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.
APA, Harvard, Vancouver, ISO, and other styles
4

Qui, Li. "Morder-Client Food Service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2772.

Full text
Abstract:
In the Morder-Client Food Service, a waiter/waitresses orders meals via a wireless handheld device. By reading the order items listed on the screen of a personal computer which is in a kitchen, the cook can make the correct dishes. This system can improve service quality and efficiency.
APA, Harvard, Vancouver, ISO, and other styles
5

Edwards, Stefan James Robert J. "U.S. Navy ships food service divisions moderning inventory management /." Monterey, California : Naval Postgraduate School, 2010. http://edocs.nps.edu/npspubs/scholarly/MBAPR/2010/Jun/10Jun%5FEdwards%5FMBA.pdf.

Full text
Abstract:
"Submitted in partial fulfillment of the requirements for the degree of Master of Business Administration from the Naval Postgraduate School, June 2010."<br>Advisor(s): Yoho, Keenan D. ; Brinkley, Douglas E. "June 2010." "MBA Professional report"--Cover. Description based on title screen as viewed on July 14, 2010. Author(s) subject terms: Inventory management, records keeper, stores onload process. Includes bibliographical references (p. 59). Also available in print.
APA, Harvard, Vancouver, ISO, and other styles
6

Garza, Octavio Armando. "Food service establishment wastewater characterization and management practice evaluation." Texas A&M University, 2004. http://hdl.handle.net/1969.1/3220.

Full text
Abstract:
Food service establishments that use onsite wastewater treatment systems are experiencing hydraulic and organic overloading of pretreatment systems and/or drain fields. Design guidelines for these systems are typically provided in State regulations and based on residential hydraulic applications. For the purposes of this research, hydraulic loading indicates the daily flow of water directed to the wastewater system. Organic loading refers to the composition of the wastewater as quantified by five-day biochemical oxygen demand (BOD5), total fats, oils and greases (FOG), and total suspended sol
APA, Harvard, Vancouver, ISO, and other styles
7

Edwards, Stefan, and Robert J. James. "U.S. Navy ships food service divisions: moderning inventory management." Monterey, California. Naval Postgraduate School, 2010. http://hdl.handle.net/10945/10520.

Full text
Abstract:
MBA Professional Report<br>The Navy's current inventory management procedures for receipt, inventory, stowage, and issue of provisions onboard ships have remained relatively unchanged for decades. Culinary Specialists are utilizing an antiquated and unreliable inventory management program (the Food Management System-FSM) developed in the 1990s, relying on hand written receipts, and inventory and issue procedures to manage provisions across the Fleet. As a result of current practices, ships are experiencing an unusually high rate of inspection failures, and poor inventory validities. Applyi
APA, Harvard, Vancouver, ISO, and other styles
8

Arroyo, Jill. "Job safety applying critical incident techniques to job safety for residential restaurant operations /." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006arroyoj.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Sneed, Phyllis Jean. "Work experience as evidence of competency in credentialing dietary managers /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260135354435.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Trymell, Maria. "What is school food service quality? (part 1) : exploring perceptions of service quality among children and food service professionals in Sweden." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-21608.

Full text
Abstract:
Background: Every year 260 million lunch meals are served in Swedish schools. To design sustainable meals that are eaten and appreciated by the children, not only the food is important but also to understand how the meeting between the Food Service Professionals (FSP) and the children, and part of the service provided, affects the children's overall meal experience.  Objective: The purpose was to explore the perceptions of food service quality among children, and how FSP in school perceive and work with service during meal situations. Methods: The present study was the first qualitative phase
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food service management"

1

Force, United States Departmet of the Air. Food service program management: Services. Secretary of the Air Force, 1995.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Loman, Scanlon Nancy, and Van Buren Janis B, eds. Food service management. South-Western Pub, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Jones, Peter. Food service operations. 2nd ed. Cassell, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Knight, John Barton. Quantity food production, planning, and management. 2nd ed. Van Nostrand Reinhold, 1989.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

School, Scottish Hotel. Food and Beverage Management Mediabase. Butterworth-Heinemann, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

McCool, Audrey Carol. Dimensions of noncommerical foodservice management. Van Nostrand Reinhold, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Institute, National Assessment, ed. Handbook for safe food service management. Prentice Hall Career & Technology, 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Courtney, Atlas, and Sullivan Catherine F, eds. Health care food service systems management. 3rd ed. Aspen Publishers, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Institute, National Assessment, ed. Handbook for safe food service management. 2nd ed. Prentice Hall, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Executive, NHS Management. Management of food services and food hygiene in the National Health Service. NHS Management Executive, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food service management"

1

Eisenberg, Miriam, and Nicole Delaney. "Allergen Management in Food Service." In Food Allergens. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-66586-3_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Production and service." In Food and Beverage Management. Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Classifying food and drink service operations." In Food and Beverage Management. Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Davis, Bernard, Andrew Lockwood, Peter Alcott, and Ioannis S. Pantelidis. "Managing quality in food and drink service operations." In Food and Beverage Management. Routledge, 2018. http://dx.doi.org/10.4324/9781315563374-12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Xue, Ying, and Xuelian Fang. "Exploration on service design of food truck “urban integration”." In Urban Construction and Management Engineering IV. CRC Press, 2024. http://dx.doi.org/10.1201/9781032626444-114.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Nonaka, Tomomi, Takeshi Shimmura, Nobutada Fujii, and Hajime Mizuyama. "Energy Consumption in the Food Service Industry: A Conceptual Model of Energy Management Considering Service Properties." In Advances in Production Management Systems: Innovative Production Management Towards Sustainable Growth. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-22759-7_69.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Oliveira, Beatriz, Ana Pinto de Moura, and Luís Miguel Cunha. "Reducing Food Waste in the Food Service Sector as a Way to Promote Public Health and Environmental Sustainability." In Climate Change Management. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24660-4_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Sabioni, Pedro, Vinícius Carneiro, and Maria Leonilde R. Varela. "Food Service Management Web Platform Based on XML Specification and Web Services." In Intelligent Systems, Control and Automation: Science and Engineering. Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-4722-7_26.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Wilkinson, Adrian, Tom Redman, Ed Snape, and Mick Marchington. "Re-imaging Customer Service: the Management of Quality in Food Retailing." In Managing with Total Quality Management. Macmillan Education UK, 1998. http://dx.doi.org/10.1007/978-1-349-26153-6_9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Boksberger, Philipp, Markus Schuckert, and Richard Robinson. "12. Feeding Time at the Zoo: Food Service and Attraction Management." In Zoos and Tourism, edited by Warwick Frost. Multilingual Matters, 2010. http://dx.doi.org/10.21832/9781845411657-017.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food service management"

1

Cua, K. A., E. Bernardo, and R. Li. "Modeling the Food Wastes from Hospital Food Service Operations Using the System Dynamics Approach." In 2024 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2024. https://doi.org/10.1109/ieem62345.2024.10857243.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Illés, Csaba Bálint, Anna Dunay, András Bittsánszky, and Attila Korenika. "THE FOOD SERVICE IMPROVING IT'S QUAILITY IN SCHOOL CATERING INNOVATION PROCESS." In 13th INTERNATIONAL CONFERENCE ON MANAGEMENT: Circular & Digital: Managing for a Sustainable Future. Mendel University in Brno, 2025. https://doi.org/10.11118/978-80-7701-042-9-0014.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Khudzaeva, Eva, Nur Aeni Hidayah, Salma Riyanti Hanifah, Fitroh, Rinda Hesti Kusumaningtyas, and Qurrotul Aini. "Analysis of User Acceptance for Online Food & Drink Application Using the UTAUT 2 Model." In 2024 12th International Conference on Cyber and IT Service Management (CITSM). IEEE, 2024. https://doi.org/10.1109/citsm64103.2024.10775606.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Chaudhary, Vipin Kumar, Suchita Singh, Nagendra Pratap Singh, Sana Afreen, Manmohan Singh Yadav, and Durgesh Kumar Gupta. "An IoT Solution for Enhanced Tray Management Systems in Food Service and Industrial Settings." In 2024 International Conference on Signal Processing and Advance Research in Computing (SPARC). IEEE, 2024. https://doi.org/10.1109/sparc61891.2024.10828683.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Susanto, Krisna Chandra, Yogi Tri Prasetyo, Maela Madel L. Cahigas, Reny Nadlifatin, Satria Fadil Persada, and Irene Dyah Ayuwati. "Determining Factors Affecting Customer Loyalty and Satisfaction in Online Food Delivery Service during the COVID - 19 Pandemic: A UTAUT2 Approach." In 2024 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2024. https://doi.org/10.1109/ieem62345.2024.10857260.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Wang, Dianhua, and Douxuan Huang. "Food Supply Chain Management under Conditions of Food Safety." In 2010 International Conference on Management and Service Science (MASS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icmss.2010.5577267.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Ding, Yu, QiLan Zhao, and Hongzhi Liu. "The Evaluation of Service Quality in Fast Food Industry." In 2007 International Conference on Service Systems and Service Management. IEEE, 2007. http://dx.doi.org/10.1109/icsssm.2007.4280303.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Wang, Ying, and Li ying Yu. "Optimization model of refrigerated food transportation." In 2012 9th International Conference on Service Systems and Service Management (ICSSSM 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsssm.2012.6252224.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Leo, Gundur, Ratih Hurriyati, and Heny Hendrayati. "Online Food Delivery Service: The Role of e-Service Quality and Food Quality on Customer Loyalty." In 6th Global Conference on Business, Management, and Entrepreneurship (GCBME 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/aebmr.k.220701.049.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Nand, Alka, Ananya Bhattacharya, Amrik Sohal, Daniel Prajogo, and Tharaka de Vass. "Exploring Food Waste in Food Service Using a Social Practice Theory Lens." In 3rd Australian Conference on Industrial Engineering and Operations Management. IEOM Society International, 2024. https://doi.org/10.46254/au03.20240012.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food service management"

1

Edwards, Stefan, and Robert J. James. US Navy Ships Food Service Divisions: Modernizing Inventory Management. Defense Technical Information Center, 2010. http://dx.doi.org/10.21236/ada529439.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Edwards, Stefan, and Robert J. James. U.S. Navy Ships Food Service Divisions: Modernizing Inventory Management. Defense Technical Information Center, 2010. http://dx.doi.org/10.21236/ada524615.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Rosado, Janice E., and Brian M. Hill. An Analysis of Navy Food Service Equipment Management Afloat. Phase 1 - Survey Results. Defense Technical Information Center, 1995. http://dx.doi.org/10.21236/ada297496.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Asfaw, Etenesh. Global Practices in Agriculture Knowledge and Innovation System: Lessons for Uzbekistan’s AKIS. TOSHKENT SHAHRIDAGI XALQARO VESTMINSTER UNIVERSITETI, 2020. https://doi.org/10.70735/mlda5770.

Full text
Abstract:
Coordination and facilitation of multiple and diverse AKIS stakeholders is vital for increased efficiency and better agriculture performance. The decision to decentralize the administration and management of AKIS to local structures needs to be realistic. Public financing in AKIS for enhanced capacities of the sub-systems ensures inclusive service delivery and increased agriculture productivity. Participation of all groups of clients in AKIS decision-makings and implementation, through participatory tools, ensures responsive and relevant goods, services, and policy. Continuous professional dev
APA, Harvard, Vancouver, ISO, and other styles
5

Muñoz Chávez, Anyi Milena, Lina Marcela Cárdenas Cleves, Luis Fernando Marmolejo Rebellón, Dagoberto Angulo, Norberto Estrada, and Jaiber Amaya. Community-based Management of Used Cooking Oil for its Sistainable Use and Valorisation. Universidad del Valle, 2024. http://dx.doi.org/10.25100/policy-briefs.pb.12-eng.

Full text
Abstract:
Used Cooking Oil (UCO) is a waste product from food preparation whose physicochemical characteristics change during the cooking process, making it unfit for human consumption; additionally, its inadequate management affects water resources, soil, fauna and public health. Its management is usually regulated for generators that carry out industrial, commercial and service activities, including basic duties for the residential sector, oriented towards its collection and delivery to storage sites, not usually accessible to all households. This Policy Brief proposes the incorporation of individual
APA, Harvard, Vancouver, ISO, and other styles
6

Turner, Paul, Alessia Baseggio Conrado, and Jennifer Quint. Using NHS Data to Monitor Trends in the Occurrence of Severe, Food-Induced Allergic Reactions Work Package 1. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.lvn457.

Full text
Abstract:
People with food allergies may experience food allergic reactions due to accidental exposure. These reactions are commonly categorised as non-severe, fatal food anaphylaxis and near-fatal food anaphylaxis. Non-severe allergic reactions to food are more common with an incidence of up to 1,000 times greater than fatal food-related anaphylaxis. However, obtaining accurate data relating to the circumstances under which these reactions occurred is challenging under the current diagnosis coding system used in the National Health Service (NHS). This project addressed two key questions: What are the t
APA, Harvard, Vancouver, ISO, and other styles
7

Banzon, Eduardo, Dinesh Arora, Brian Riley, et al. Sustainable and Low-Carbon Health Systems: Health Care Climate Action High-Level Principle #2. Asian Development Bank, 2025. https://doi.org/10.22617/wps250167-2.

Full text
Abstract:
In 2023, Asian Development Bank together with India’s Ministry of Health, developed a set of five High-Level Principles for Health Care Climate Action. These principles informed the 2023 G20 heads of state and the health working group commitments to strengthen climate-resilient and low-carbon health systems. This paper is the second in a series of five papers outlining policy and operational recommendations for economies in Asia and the Pacific to implement each of the principles. This paper identifies nine recommendations for national policy action to create an enabling policy environment for
APA, Harvard, Vancouver, ISO, and other styles
8

Schuurman, Gregor, and David Lawrence. Adapting to climate change-driven loss of ecologically important species and processes from park ecosystems: A study of management options for Glacier National Park streams in the context of National Park Service policy and guidance. National Park Service, 2025. https://doi.org/10.36967/2307053.

Full text
Abstract:
The traditional paradigm in mainstream environmental stewardship assumes a stationary climate in which climatic and ecological change generally occur within bounds (e.g., “natural range of variability”) and managers can conserve ecosystems by preserving their historically co-occurring species, natural communities, and physical and biological processes. For example, 2006 Management Policies, the current NPS management policies document, suggests that by preserving ecosystem components and processes in their natural condition, the NPS will prevent resource degradation and thus avoid any subseque
APA, Harvard, Vancouver, ISO, and other styles
9

Hoy, Michael D. Herons and Egrets. U.S. Department of Agriculture, Animal and Plant Health Inspection Service, 2017. http://dx.doi.org/10.32747/2017.7208742.ws.

Full text
Abstract:
Herons and egrets commonly cause damage at aquaculture facilities and recreational fishing waters where fish are held at high densities. Fish-eating birds also can have an impact on intensively managed sport fisheries. Damage occurs when herons and egrets feed on fish purchased and released for recreational sport fishing activities. Values of these fish can be quite high given the intensity of management activities and the direct relationship of fishery quality to property value. Herons and egrets are freshwater or coastal birds of the family Ardeidae. Herons and egrets discussed in this secti
APA, Harvard, Vancouver, ISO, and other styles
10

Struthers, Kim. Natural resource conditions at Fort Pulaski National Monument: Findings and management considerations for selected resources. National Park Service, 2023. http://dx.doi.org/10.36967/2300064.

Full text
Abstract:
The National Park Service (NPS) Water Resources Division’s Natural Resource Condition Assessment (NRCA) Program initiated an NRCA project with Fort Pulaski National Monument (FOPU) in 2022. The purpose of an NRCA is to synthesize information related to the primary drivers and stressors affecting natural resource conditions at a park and to report conditions for natural resource topics selected by park managers. Resource conditions are evaluated as either a condition assessment or a gap analysis, depending on data availability. For FOPU’s NRCA, managers selected salt marsh, shorebirds, Eastern
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food service management' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography